Shrimp Avocado Cucumber Appetizer
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1 lb large shrimp peeled and deveined, tail off
1 large avocado
1 English cucumber
1 tbsp Taco seasoning
1 tbsp olive oil
2 cloves garlic minced
1/2 lime squeezed
salt and pepper to taste
If shrimp is frozen, thaw it under cold running water.
Heat the oil in a non-stick frying pan. Add shrimp, garlic and Taco seasoning and stir until combined. Cook, stirring occasionally, for 3 minutes, or until the shrimp is cooked through. Add salt and pepper to taste. Remove cooked shrimp from heat.
Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Add lime juice to avocado and mash the avocado with a fork. Add salt and pepper to taste.
Slice the English cucumber and put slices on a plate. Top each cucumber slice with mashed avocado and add shrimp on top.